Ground Pork and Snow Pea Rice Noodles

M likes a dish called Ma-yi San Shou (ants crawling up a tree) which is basically ground meat and cellophane noodles. I wasn't able to find cellophane noodles at the Giant but I did find thin rice noodles (mei fun). I'd like to quote the package "Wai Wai Oriental Style Instant Noodles is processed by using the latest formula through automatic equipments. They are dried hygienically without exposure to the sun to serve as complete food." Good to know except that there isn't a whole lot of nutrients and only 4% fiber. Nonetheless, I do agree that "...Noodles can be prepared deliciously."

Ground Pork and Snow Pea Rice Noodles
- Soak noodles in warm water
- Rough chop half of a white onion and divide in half
- Julienne snow peas
- Marinate half pound of ground pork in rice wine and soy sauce
- In wok or large pot, saute half of the onion in canola oil. When onion is soft, put in the marinated ground pork and brown. Break up pieces. When pork is just finished, put meat and sauce into separate bowl.
- Add a bit more canola oil and the rest of the onions. When onions are soft, put in snow peas and cover to steam.
- When snow peas are done, put the meat and sauce back in the pot and the noodles. If there isn't enough sauce from the meat, add a bit more soy sauce until noodles are a light brown color. Cook a few more minutes until noodles are coated and everything is mixed together.
- If you want, top with fresh scallion and cracked pepper

Other options: use celery instead of snowpeas (or together)